Minestra Recipes
1. Minestra
1 lb. Great Northern white beans, washed, picked over, drained, 4 cloves garlic, chopped, 1/2 tbsp. oregano, 2 lg. heads escarole, cut to salad size, 3 cloves whole garlic, 1/4 c. olive oil, Salt and pepper, 10 links Italian sausage, Italian bread
2. Italian Minestone
1 c. kidney (red or white) beans, 1/2 c. diced bacon, 1 Italian sausage, cut up, 1 clove garlic, 1 lg. onion, cubed, 2 1/2 quarts beef stock (or canned beef broth), 3 lg. carrots, peeled & sliced, 2 or 3 ribs celery, sliced, 1 sm. head cabbage, chopped in lg pieces or head of endive, 1 (8 oz.) can tomato sauce (more if you prefer), 1 1/2 c. fresh or canned green beans, 1 c. fresh peas, 1 c. carbanzo beans, 1 c. ham, chopped in lg cubes, Salt & pepper to taste, 2 potatoes, cubed, 1 1/2 c. sm. pasta, Parsley, oregano & sweet basil
3. Nearly-homemade Minestra Soup
1 can (14.5 oz.) College Inn chicken broth, 1/4 cup Stockmeyer pre-diced prosciutto, 3 cloves garlic, minced, 1/4 tsp. red pepper flakes, 1 can (18.5 oz.) Progresso chicken with escarole soup, 1/4 lb. angel hair pasta, salt and pepper to taste
4. Italian Minestra
10 c. water, 7 large cloves garlic, 2 T olive oil and 2 T salt pork chopped, 2 to 3 sprigs parsley, cut, 1/2 lb. sopressatto, proscuitto, 2 chicken legs, and 2 italian sausages, (or use any combination of a proscuitto bone or ham bone or 2 chicken legs and two italian sausages, sliced), 1-2 heads escarole 1/2 pound linguine or other pasta, Salt to taste, Pepper, 1/2 c. cooked or frozen Great Northern or limas or cannellini beans, 1/2 tablespoon chopped fresh oregano leaves, 2 leaves fresh basil,
